Arugula-Strawberry Salad with Grilled Halloumi
Ingredients
- 4 ounces / 225 g Halloumi cheese
- 1 tablespoon extra virgin Greek olive oil
- 2 bunches baby arugula
- 1 small bunch fresh mint or basil
- 12 medium strawberries
- 12 teardrop or cherry tomatoes halved
Dressing
- 3 tablespoons extra virgin Greek olive oil
- 1 – 2 tablespoons balsamic vinegar
- 2 teaspoons petimezi grape molasses
- Sea salt to taste
Instructions
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Cut the halloumi into strips about ¼-inch thick. Cut the strips into smaller pieces, about 1 ½ X 1-inch. Set aside.
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Trim, wash and spin dry the arugula and mint or basil. Tear apart the arugula by hand. trim and chop the fresh mint or basil. Hull and halve or quarter the strawberries.
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Combine the greens, tomatoes and strawberries on a platter or in a salad bowl.
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Whisk together all the ingredients for the dressing and set aside. Drizzle the salad with most of the dressing, reserving a tablespoon or two for garnish. Toss gently.
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Heat a grill pan over high heat and grill the halloumi pieces until lined with brown grill marks. Turn to grill on the other side. Place the halloumi pieces around the salad. Drizzle with the remaining dressing and serve.
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Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
